Matzo farfel kugel is a perfect side dish for Passover. With a touch of sweetness from apples, cinnamon and sugar, you'll love this classic Jewish recipe.
You might also enjoy my savory matzo farfel kugel, my apple kugel with a crunch topping, or my potato kugel!
For ease of browsing, find more Passover tips and matzo recipes in these two posts.
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What is kugel?
Kugel is a Yiddish term referring to a sweet or savory pudding usually prepared with noodles or potatoes. Kugels are very common side dishes at many Jewish holiday celebrations. On Passover, when we traditionally remove all products made with flour from our diet, other than unleavened matzo, matzo farfel kugel often replaces a traditional noodle kugel.
A matzo farfel kugel, like a noodle (lokshen) kugel can be savory or sweet. This post explores a sweet version using apples, raisins, cinnamon and nuts.
This recipe was inspired by the apple kugel from The Jewish-American Kitchen (by Raymond Sokolov).
What is matzo farfel?
Matzo farfel is just matzo broken up into small pieces. For years, I purchased packages of matzo farfel in the Kosher for Passover section of my local grocery stores. When I started researching how to make a matzo farfel kugel, I realized all I needed to do was roll over some boards of matzo with a rolling pin, and voila – I had matzo farfel!
How do you make this recipe?
It's easy to make a matzo farfel kugel - I promise.
Crush that matzo, as instructed, for your farfel.
Then the farfel is sauteed in a pan with some of the eggs to crisp it up.
Meanwhile prepare your apples and nuts and whisk the wet ingredients.
Mix the cooked farfel with your wet ingredients.
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Layer apples, then farfel, then more apples and top with butter or margarine and nuts.
Moisture in a matzo farfel kugel
Moisture is especially important in a farfel kugel since matzo doesn’t give off any moisture as a potato does or noodle might. Nor does it have any natural starch residue to hold the kugel together.
So please don’t arbitrarily reduce the eggs – they are needed in this recipe as glue and moisture. See my savory kugel recipe and my other sweet kugel recipe for ideas about how to make a kugel with less eggs.
Tips to help you make this farfel kugel:
- I added cinnamon and my son suggested a hint of nutmeg would be nice too. If you flavor each element – the apples, the farfel, and the nut topping – the kugel really shines.
- Adding ½ – 1 cup of raisins and/or dried apricots to the farfel mixture is another way to add flavor, texture, and moisture. Cover the raisins (and apricots) with hot water or some orange juice or sweet red kosher wine – just enough to cover help soften them. Then let them cool and add the liquid and raisins to the farfel mixture. This liquid can replace part of the water called for in the recipe.
- I use real butter when I make kugels because I don’t keep kosher and will mix meat and dairy. But if you are keeping kosher, the recipe does call for margarine, not butter and you should substitute accordingly.
- Don't buy matzo farfel in a box. It couldn’t be easier to crush up yourself and is much cheaper and fresher. Just put the boards in a plastic bag or between some parchment paper and roll over them with a rolling pin. I found that two standard size matzo boards equal about one cup of matzo farfel.
Supplies for making matzo farfel kugel
The supplies and tools for making this kugel are pretty basic. Good matzo, a rolling pin, and a square baking dish are key!
Also check out my Amazon shop that includes some of my favorite food and food-related products. I am always updating it – please visit often. And let me know if you need specific product recommendations – I am happy to help!
More Passover recipe inspiration:
Check out my Recipe and Resource Guide for Passover for more seder menu ideas.
- Pomegranate Charoset (Haroset) for Passover and Year-round
- Matzo Nachos with Leftover Brisket (Vegetarian Option)
- Dairy Free Macaroons with Macadamia Nuts, Lime and Chocolate
- Honey Almond Cake (Tishpishti) with Citrus Syrup
Recipes on other blogs:
Gluten Free Passover Apple Cake
And if you have any beloved favorites that always find their way to your Passover table, please share them in the comments below! Chag Sameach!
P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
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Apple Matzo Farfel Kugel
Beth LeeIngredients
- 2 cups matzo farfel about 4 boards of matzo
- 4 eggs
- ¼ cup sugar
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons kosher salt divided
- 5 tablespoons unsalted margarine or butter melted and cooled
- ½ cup water
- 3 medium or 2 large apples peeled, cored, and sliced
- 1 teaspoon lemon juice
- ½ cup toasted, finely chopped walnuts or pecans
- ½ cup raisins or dried apricots optional
Instructions
- Preheat the oven to 350 degrees and grease an 8 X 8 baking dish or pie pan equivalent to a 1 quart pan.
- Instead of buying pre-made farfel, simply place a few boards in a ziploc bag and use your rolling pin to break them up into little pieces. 2 boards will yield 1 cup of farfel.
- Mix the farfel with 2 of the eggs and a teaspoon of the salt and then toast the mixture over low heat in a heavy skillet, mixing frequently to be sure the pieces brown and separate. I found medium low heat worked better than low. Set the pieces aside while you:
- In a medium bowl, beat the remaining 2 eggs with the sugar, 1 teaspoon of salt, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and 3 tablespoons of the melted and cooled butter or margarine. Add in the toasted farfel mixture and ½ cup of water (and dried fruit if using).
- In your greased baking dish, layer ½ the apple slices and sprinkle them with the lemon juice and a dusting of cinnamon, then add the matzo farfel mixture and then top with the remaining apples. Then sprinkle with the toasted ground nuts and dust it with a bit more cinnamon and pour over the remaining melted butter or margarine.
- Bake for approximately 30 minutes. (you should hear it bubbling)
Notes
Nutrition
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Cheryl Cahs says
can this kugel be premade and frozen before Passover?
Beth Lee says
Hi Cheryl! I have not done this myself (because clearly I am not as organized as you are!) but I don't see why not! Absolutely. One trick I sometimes do with a reheat is to brush butter or margarine on the inside of the foil so it remoistens the kugel just a touch as it reheats. Then pop that foil off at the very end for a super quick broil if you want a crispy top! Happy Passover prep!
Marcey says
I tried this tonight and it came out terribly dry. I did have difficulty with following the recipe as my printer is broken and I was doing it from my phone. It seemed every time I turned around I was getting to instruction that referenced incorporating a portion of something that was to have been set aside but I’d totally missed setting it aside. Like 1/3 of the farfel mix for the topping. Oh well. I’m going to try to moisten it somehow tomorrow.
Beth Lee says
Hi Marcey, Hmmm ... I recently re-tested the recipe and it came out great. I have some questions and suggestions for you. You reference "setting aside" some of the farfel mix. I do instruct to do that in my other sweet apple matzo kugel with the crunch topping. But not in this recipe. Is it possible you were looking at this one? https://omgyummy.com/apricot-apple-matzo-farfel-kugel-passover/
For sure, with farfel kugels, getting the right amount of moisture in with the farfel mixture is key since matzo soaks up so much liquid. For reheating today, I think I would reheat covered to retain moisture and if you want a crisper topping, just do a quick broil (not in a glass pan) at the very end. To add moisture, you can dot the top of it with butter or (margarine), possibly add a little bit of apple juice while reheating, or saute some apples in butter or margarine and serve like a compote on top! Even just a dollop of applesauce served with a slice of kugel could be delicious. Hope this helps and please feel free to write back with more details about how you made it and I'll be glad to problem solve with you. You can also reach out at beth at omgyummy dot com.
Chag Pesach Sameach!
Sandi says
What a great option to make for Passover. I love all of the step by step directions for success!
Beth Lee says
Thanks Sandi. Glad to share the visuals to make it easier, especially if it's someone's first time making it!
Cindy W says
how far in advance of serving can I make this? Or can I make and assemble and then bake later? Trying to not get to hectic on Friday
Beth Lee says
I'm the same way! So I think you can do one of two things - assemble ahead by a day or two and bake, then refrigerate and reheat day of. Or assemble Thursday, don't bake, refrigerate, and bake on Friday. I think my choice would be to bake ahead and reheat.
Laura says
Oooh this looks delicious! This is like a Jewish apple crisp!
Beth Lee says
Awesome description - and even better - you don't have to wait until dessert to eat it!
Linda says
I couldn't find my usual apple kugel recipe so I tried this one. Three of our four family members did not like it. Only my husband liked it. It was very salty. I guess we are used to sweet apple kugel.
Beth Lee says
Thanks for your feedback. What kind of salt did you use? If by chance it was table salt, then you need to use half as much as the kosher salt or it will likely taste salty. You might like my apricot apple kugel with a crunchy top. And I hope you find your other recipe!
Jenni says
I have never had a matzo farfel kugel before, but I trust Beth, and I'm so glad I did! What a delicious treat for my non-Jewish family. Not at all dry and perfectly seasoned. Thank you for another winner!
Beth Lee says
Thanks for your feedback Jenni - I just made this again and it stayed moist for a couple days even beyond the first night we ate it. Glad you enjoyed it - matzo is definitely a cracker to be shared!
cindy says
I followed the recipe to a T and didn't use more salt or salted butter...insanely salty recipe. I don't get it. I had to throw it away 🙁 I can't possibly serve this at my seder. Don't know what happened but I am curious what others thought.
Beth Lee says
Hi Cindy, thanks for sharing your experience. What kind of salt did you use?
Cindy says
Regular table salt. The kind with the girl with the umbrella.
Cindy says
I see your recipe says kosher salt but the conversion is actually more kosher salt. Meaning 1tsp kosher = 1.25 tsp kosher. It just shouldn’t have been salty. I noticed it was too salty when I tasted the toasted matzo and egg mix.
Cindy says
Nvm.... I found this. I was rushing a bit and missed the kosher salt. I usually make the opposite error and use kosher when I need table. Oops.
“You can substitute table salt at any time, but if you do, you should use half as much, since table salt can fit much more densely into your measuring cup (or spoon, or whatever). That's just the beginning, too—table salt has a few other advantages, and you've probably even seen sea salt called for in recipes.Mar 19, 2013”
Beth Lee says
Hi Cindy - thx for getting back to me. Yes Morton's is "saltier". It really matters to me that my recipes work for my readers. I've been using kosher salt for so long that I am going to check all of my posts to make sure I have explicitly specified it. I hope your Seder was wonderful minus the farfel kugel . Chag sameach. All the best - Beth
Margie says
The Apple Matzo Farfel Kugel sounds delicious. Can it be made in advance and frozen or at least made in the morning for that evening? How would I adjust the recipe?
Beth Lee says
Definitely made in the morning for the evening - no problem at all. Even day before. Either store in fridge uncooked or cook and then reheat. I haven't personally frozen one but honestly can't see why that wouldn't work. I think the important thing is that you give it time to thaw and give it a good reheat in the oven to crisp it back up. They are easy to make but take a few steps to become really yummy and flavorful so I am all for spreading out the work for any big event!
Toni | Boulder Locavore says
This looks perfect! Will definitely give it a try!
Beth Lee says
Totally comfort food - always wonder why I only make it for Passover.
Christine Lemieux says
I have recipes I only make for Christmas, they seem so special that way. Last year I added your Rugelach to the list! I wanted to comment on how beautiful your aunt's tablecloth is! And offer my congratulations on your cooking class and zoom event. Well deserved for sure!
Beth Lee says
Oh thank you so much Christine! I love hearing from you and am so proud that you added rugelach to your list! This make me so happy!